Nutritional quality of regular and pureed menus in Canadian long term care homes: an analysis of the Making the Most of Mealtimes (M3) project

Nutritional quality of regular and pureed menus in Canadian long term care homes: an analysis of the Making the Most of Mealtimes (M3) project

Abstract Background Long term care (LTC) menus need to contain sufficient nutrients for health and pureed menus may have lower nutritional quality than regular texture menus due to processes (e.g., recipe alterations) required to modify textures. The aims of this study were to: determine adequacy of...

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Bibliographic Details
Main Authors: Vanessa Vucea, Heather H. Keller, Jill M. Morrison, Alison M. Duncan, Lisa M. Duizer, Natalie Carrier, Christina O. Lengyel, Susan E. Slaughter
Format: Article
Language:English
Published: BMC 2017-10-01
Series:BMC Nutrition
Subjects:
Nutrients
Long term care
Older adults
Dietary reference intake
Menu quality
Pureed texture
Online Access:http://link.springer.com/article/10.1186/s40795-017-0198-3

Internet

http://link.springer.com/article/10.1186/s40795-017-0198-3

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